Spicy Cinnamon Chili Paste Recipe

Spicy Cinnamon Chili Paste Recipes

Ingredients :

1 lb (2-3) red bell peppers, cored, cut in
half, and seeded

2 jalapeno peppers, cored

1 bunch cilantro

12 garlic cloves

1 tbsp ground cinnamon

1 tsp ground coriander

about 1/2 tsp salt

Method :

Preheat the oven to 500 degrees. Place all of the ingredients, except the
salt, in a large piece of heavy aluminum foil. Wrap securely and
airtight, place on a baking tray, and bake for 45 minutes, until the
peppers are tender. Unwrap the package, being careful that the
stem does not burn you, and puree the ingredients in a food processor or
blender. Season with salt to taste and cool. Use as needed.

Note: The paste, tightly covered, can be
refrigerated for up to 1 month and frozen for up to 3 months.

Makes 1.5 cups

Use this
paste to perk up marinades or sauces. One or 2 tablespoons in tomato
sauce will perk it up.